Pumpkin Bread

Pumpkin Bread

November 30, 2018

You all probably have a great recipe for pumpkin bread already.  Am I right?  Well, I didn’t.  You see, I’m not a pumpkin lover, so I never saw the need to make it.  I would occasionally try someone else’s and didn’t dislike it; it just wasn’t my favorite.

Now I have a husband who does like pumpkin.  So, I’ve tried to find various recipes in which I can use it.  He specifically asked for pumpkin bread, so I searched for what I hoped would be a good recipe.  Well, it appears I found one.  And I didn’t even have to look that hard.

Did you know you can make your own pumpkin spice?  Here’s the “recipe”.

  • 1 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • 1/8 t. ground cloves

I made up a good sized batch and store it in an old spice container I had.   I even made a cute label for it.  🎃

If you need a nice container, try AllSpice.  They sell spice bottles for a good price!!

pumpkin spice

If you have a favorite pumpkin bread recipe, please share.  I’m always open to finding an even better recipe!!

pumpkin bread
Print

Pumpkin Bread

This is a very moist bread and freezes well.  You can spice it up as much (or as little) as you like.

Course Breakfast, Snack
Keyword pumpkin bread

Ingredients

  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar (dark or light)
  • 1 c. plus 1 1/2 T. all purpose flour (note: 1/2 T. = 1 1/2 t.)
  • 3/4 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. cinnamon (add more if you like it spicier)
  • 1/2 t. pumpkin spice (add more if you like it spicier)
  • 1 large egg
  • 3/4 c. pumpkin puree
  • 1/3 c. oil
  • 1/3 c. water

Instructions

  1. In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.

  2. In another bowl, combine egg, pumpkin puree, oil and water. 

  3. Add wet ingredients to dry ingredients and mix until combined.

  4. Grease one 9x4 loaf pan and pour the batter into it.  (You can also use two mini-loaf pans.)

    pumpkin bread

  5. Bake at 350 for about 45-60 minutes (I baked two mini-loaf pans for 39 minutes), or until a toothpick inserted in the middle comes out clean.

  6. Let cool for about 5 minutes.

  7. Take out of the pan and wrap the loaf (loaves) in aluminum foil.  (This is what makes it so moist.)

  8. Let it cool completely.

Recipe Notes

Recipe from Kitchen Nostalgia (kitchennostalgia.com)

www.retiredintrovert.com